Toki-Style Chicken Nuggets (Kara-Age)
"These are nuggets for a sophisticated palate, crisp and seasoned with a complex mixture called togarashi. The name can refer to simply ground dried Japanese chilies or to a blend of that chili powder plus toasted sesame seeds, poppy seeds, black sesame seeds, dried ground tangerine peel, dried nori (seaweed) and Sichuan peppercorns. The blend is available at Asian markets and at some Whole Foods Markets; see NOTE below to make your own. You'll need a thermometer. Serve with hot mustard, hot sauce or your favorite condiments for dipping...."
INGREDIENTS
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Vegetable oil, for frying
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5 tablespoons plus 1 teaspoon homemade or store-bought togarashi (see headnote)
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1 large egg, lightly beaten
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3 1/4 tablespoons peeled, freshly grated ginger root
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3 1/4 tablespoons minced garlic
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1 teaspoon kosher salt
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1/4 cup low-sodium soy sauce, plus more as needed
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1/4 cup sake , plus more as needed
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1 to 1 1/4 cups water, plus more as needed
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2 1/2 cups potato starch
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1 3/4 pounds boneless, skinless chicken breast halves, trimmed of all visible fat, cut into generous bite-size pieces
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